| 释义 |
carpaccio, n.
Brit. |kɑːˈpatʃɪəʊ|, U.S. |kɑrˈpɑtʃ(i)oʊ|
Forms: also with capital initial.
[‹ the name of Vittore Carpaccio (c 1460–1525), Venetian painter, who used a distinctive red colour similar to that of raw beef.
The dish is said to have been created by Giuseppe Cipriani of Harry's Bar in Venice in 1961, inspired by an exhibition of Carpaccio's work at the Doge's Palace. Compare Bellini n.]
An Italian dish of extremely thin slices of marinated raw or very rare beef, typically served with olive oil and lemon juice. Hence: a dish in which the main ingredient is served, usually raw, in extremely thin slices.
1974N.Y. Times 16 June vi. 47/1 Carpaccio... Have the meat sliced as thinly as possible... Put the remaining ingredients into the..blender... Spoon the sauce over the meat. 1989Caterer & Hotelkeeper 14 Dec. 43/1 Although more usually associated with paper thin slices of raw beef, this ‘carpaccio’ was thin slices of traditionally cured duck breasts, served with a delicate vinaigrette. 1994Minnesota Monthly May 61/2 A retro, clubby retreat where fish is the forte, from smoked salmon and tuna carpaccio as starters on to mahi-mahi, swordfish, and Norwegian salmon. 1998N. Lawson How to Eat (1999) 153 Real carpaccio, as invented by Harry's Bar, and served up in modish joints all over the northern and southern hemispheres. |